1/2 cup (1 stick) butter
4 tbsp. all-purpose flour
3 cups milk
4 (15 oz. ea.) cans low-fat chicken broth (Swanson)
4 cans water (use empty broth can)
2 tsp.. chicken bouillon
salt and pepper, to taste
1 tbsp. oregano
1/4 cup minced dry onions
2 cups chopped carrots (chop into small pieces)
1 cups chopped celery
1 or 2 (15 oz. ea.) cans stewed tomatoes (flavored tomatoes are fine)
1 lb. well cooked ground beef (drain off fat)
1 lb. well cooked and crumbled bacon
2 (15 oz. ea.) cans white kidney beans (drained and rinsed)
1 (16 oz.) box tubetti pasta or small ziti-type pasta

In large pot combine butter, flour and milk over low heat. Add chicken broth, water and bouillon. Season with salt, pepper, oregano and dry onions. Raise heat to medium high and bring to a boil stirring occasionally. Add carrots and celery. Cook till veggies begin to get tender. Add box of pasta. Cook 5 to 6 minutes until pasta is al denté.

Add ground beef, bacon, beans and stewed tomatoes. Bring to boil again. Lower heat to medium and cook until pasta is done.

Note: Soup will thicken as it cools. If it gets too thick for your taste, add additional milk and/or chicken broth.

Serves up a crowd!

Submitted by: Janice Philpot